Saturday, April 4, 2015

A Baker's Dozen


A Baker's Dozen
Did you know that a Baker's Dozen is not 12...but rather 13?
Here's a way to earn your Freezer Meal Bundle for free!
 
Do you love having dinners ready to go from your freezer?
Have you enjoyed attending my Freezer Meal Workshops to create simple, delicious meals tailored to your family?
 
For each Freezer Meal Workshop you attend or bundle you purchase to assemble at home you will receive one credit. When you have 12 credits, your 13th workshop is on me! If you host a workshop, you receive 3 credits (in addition to your free bundle at your workshop)!
 
Contact me to join or host a Wildtree Freezer Meal Workshop.
Jen Warr
 

Twice Baked Potatoes

There is something so wonderfully warm, comforting and filling about a baked potato! They are the perfect accompaniment to meatloaf on a chilly, winter day. You can eat your potatoes in a simple fashion...with butter, sour cream and some Wildtree Garlic Galore. Or you can dress them up by twice baking them. There are infinite combinations to create twice baked potatoes ~ here are a few to enjoy.

Garlic & Herb Twice-Baked Potatoes
Serves 4

Ingredients
4 potatoes
1 tablespoon butter
About 3 tablespoons milk
1 tablespoon Wildtree Garlic & Herb Blend
1/2 cup (2 ounces) shredded cheddar cheese

Preparation
Bake the potatoes at 400 degrees for 45 minutes. Cut the potatoes lengthwise into halves. Scoop the pulp from the potatoes into a bowl, reserving the shells. Add the butter and desired amount of milk to the pulp and mash. Add the Garlic & Herb Blend and mix well. Spoon the mixture into the reserved shells and sprinkle with the cheese. Arrange on a baking sheet.
Bake at 350 degrees until the cheese is bubbly.
 
*     *     *

Twice Baked Potatoes
Serves 4

Ingredients
2 russet potatoes
½ cup shredded cheddar cheese
½ cup Greek yogurt
1 tablespoon butter, melted
2 tablespoons Wildtree Red Bell Pepper & Garlic Blend
2 tablespoons scallions, diced
½ teaspoon black pepper, divided
 
Preparation
Preheat oven to 400°F. Rinse the potatoes and poke each a few times with a fork. Bake for about 1 hour or until knife tender. When cool enough to handle, slice each potato in half lengthwise. Scoop out the insides and place into a bowl. Leave about ¼ inch thick “shell” for the potatoes. Places shells back onto the baking sheet.

Mash potatoes in the bowl to desired consistency. Add in ¼ cup cheddar cheese, Greek yogurt, Red Bell Pepper & Garlic Blend, melted butter, scallion, and ¼ teaspoon black pepper; stir to combine. Divide filling among potato skins. Top with remaining ¼ cup cheddar cheese.
 
Happy, healthy cooking!
Jen Warr

Friday, November 28, 2014

Black Friday ~ Small Business Saturday ~ Cyber Monday Sale all in one!

Black Friday...
Small Business Saturday...
Cyber Monday...

There are so many sales to choose from, what's a person to do?! For your convenience, I'm taking the nonsense and rush out of shopping with a 4 DAY Wildtree Holiday Event. It's time to SAVE from November 28th - December 1st. (See below for details on how to place an order.)

In case you have missed it, I have recently posted some photos on my Wildtree Cooking with Jen Warr page of our newly packaged gift sets. They are BEAUTIFUL and just in time for gift giving. Please head over to my page and see what is going on!



 
This is a great time to start your holiday shopping. 
 
 
To keep things simple...here are my deals:
~ BOGO!! aka Buy one get one. Any product - you purchase one and you will get one for free!
~ $5 flat rate shipping

To place an order, follow these steps...
1) Grab your holiday gift list, a cup of coffee or tea and go to my website at www.jenwarr.mywildtree.com. Click on 'SHOP', then click 'SHOP NOW' next to the PEPPERMINT PARTY event listed. Your order will be added to my site, but not processed until I apply your discounts. (Don't worry - your total will come up as paying full price but as long as you enter it through this party I can adjust your price.)

2) Choose from hundreds of delicious products to fill a stocking, make a basket, take to a hostess, send to a family or fill your own pantry. For some gift giving ideas check out my blog at www.wildtreecooking.blogspot.com

3) Don't forget - if you spend $50, you are eligible for a Half Price Holiday Bundles. 


4) Put a big smile on your face! You just saved time & money and will make some special people in your life very happy!

I will be placing the order on Tuesday, December 2nd. Message me if you have any questions. 


Happy, healthy, holiday shopping!
Jen Warr

Tuesday, October 21, 2014

Bolognese Sauce ~ Daily Crockpot Recipe for October


Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.


Bolognese Sauce
1 TBSP Wildtree Roasted Garlic Grapeseed Oil
1⁄2 cup finely chopped onion
1⁄2 cup finely chopped celery
1⁄4 cup finely chopped carrot
2 lbs cooked & drained ground beef
2 (28 oz) cans peeled, crushed tomatoes (plain)
2 TBSP Wildtree Hearty Spaghetti
1 TBSP Wildtree Garlic Galore
1/4 cup red wine (optional)
Salt & pepper to taste (or my favorite substitute - Wildtree's Rancher Steak Rub!)

Instructions
Pour all ingredients into crock pot and cook on low 6-8 hours. In the
last 1⁄2 hour of cooking, remove the lid to allow excess liquid to evaporate and reduce the
sauce. Serve over pasta of your choice with an arugula salad with bocconcini, garlic sautéed broccolini and warm Focaccia Bread or garlic bread.

To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com
 

Crockpot Swiss Steak ~ Daily Crockpot Recipe for October


Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

Crockpot Swiss Steak
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend 
1 (8 ounce) can hunt's tomato paste, no salt added 
1 (14 ounce) can hunt's petite diced tomatoes, undrained 
1 cup water 
1 small onion, thinly sliced
1 small green pepper, sliced
1/2 cup flour
4 cube steaks, cut into 2 inch pieces 
1 tablespoon Wildtree Natural Grapeseed Oil

Method of Preparation
Mix together Spaghetti Sauce Blend, tomato sauce, water, and diced tomatoes. Add onions and green pepper and cook; set aside when done. Coat cube steak with flour and fry in the grapeseed oil over medium heat. When the steak is browned remove from heat and place in the crockpot. Pour tomato mixture over cube steak and cook in the crockpot on low heat for 6 hours. Serve over mashed potatoes.

To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com

General Tso’s Shredded Pork with Broccoli Slaw ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

 
General Tso’s Shredded Pork with Broccoli Slaw
1 pound pork tenderloin
2/3 cup Wildtree Sweet & Spicy Thai Chili Sauce
2 cups broccoli slaw
¼ cup orange juice
2 tablespoons fresh chopped cilantro
2 teaspoons rice vinegar

Method of Preparation
Add pork and Thai Chili Sauce to slow cooker. Cook on high for 4 hours or until pork is tender and shreds easily with a fork. Shred pork and toss in remaining liquid from slow cooker. Combine the remaining ingredients to make a slaw. Season with salt and pepper if desired. Serve pork and slaw on a tortilla, as a sandwich or even with noodles.
To order Wildtree products please go to www.jenwarr.mywildtree.com.

Harvest Pork Roast ~ Daily Crockpot Recipe for October


Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

Harvest Pork Roast
3 pound pork butt
1 TBSP Wildtree Roasted
Garlic Grapeseed Oil 
1 onion, chopped
Wildtree's Apple Cranberry Jam
½ cup chopped celery
2/3 cup brown sugar
1 apple and 1 pear – peeled, cored & wedged
salt & pepper

Instructions:
Defrost. Empty all contents into crock pot and add 1/2 jar of
Wildtree's Apple Cranberry Jam and cook on low for 6-8 hours. Serve with mashed potatoes and sautéed green beans. Cook’s Note: You can also add 1 cup of fresh cranberries when you put everything into the crock pot.
 
***This meal can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!
 
To order Wildtree products please go to www.jenwarr.mywildtree.com.